JP4427022B2 - Bitter taste inhibitor - Google Patents
Bitter taste inhibitor Download PDFInfo
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- JP4427022B2 JP4427022B2 JP2005325183A JP2005325183A JP4427022B2 JP 4427022 B2 JP4427022 B2 JP 4427022B2 JP 2005325183 A JP2005325183 A JP 2005325183A JP 2005325183 A JP2005325183 A JP 2005325183A JP 4427022 B2 JP4427022 B2 JP 4427022B2
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- bitterness
- bitter taste
- inhibitor
- food
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Landscapes
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
- Medicinal Preparation (AREA)
Description
本発明は、苦味抑制剤に関し、特に、苦味を有する医薬品、医薬部外品、又は食品に添加するための苦味抑制剤に関する。 The present invention relates to a bitterness inhibitor, and more particularly, to a bitterness inhibitor for addition to a bitter medicine, quasi-drug, or food.
苦味物質を含有する医薬品、医薬部外品(以下両者を含むものとして「医薬品等」と表す)、あるいは食品(「飲料」も含む。以下同じ)は数多くある。特に、医薬品等においては、その殆どが苦味物質を有しており、経口摂取に際して苦痛を伴うものである。従って、医薬品等における苦味の低減は製剤上の大きな課題となっている。従来、医薬品等の苦味を低減する方法としては、例えば、医薬品等にアスパルテーム等の甘味剤及び香料剤を添加する方法(特許文献1)、マイクロカプセル化、及び胃溶性コーティング剤による粉末コーティング剤を用いる方法(特許文献2)、薬物を化学修飾する方法(特許文献3)、サイクロデキストリンによりクエン酸カルペタペンタンを包接する方法(特許文献4)等、様々な方法が挙げられる。また、上記の方法の他に、苦味のある医薬品等にレシチン又はケファリンの単独又は混合物を添加する方法(特許文献5)、苦味性薬物と賦形剤との配合物にレシチン又はレシチン類似物を添加する方法(特許文献6)も提案されている。 There are many medicines containing bitter substances, quasi drugs (hereinafter referred to as “pharmaceuticals” as including both), and foods (including “beverages”; the same applies hereinafter). In particular, most of pharmaceuticals and the like have bitter substances and are painful when taken orally. Therefore, reduction of bitterness in pharmaceuticals and the like has become a major issue in formulation. Conventionally, as a method for reducing the bitterness of pharmaceuticals, for example, a method of adding a sweetener and a flavoring agent such as aspartame to a pharmaceutical or the like (Patent Document 1), microencapsulation, and a powder coating agent using a gastric coating agent Various methods such as a method to be used (Patent Document 2), a method for chemically modifying a drug (Patent Document 3), and a method for including carpetapentane citrate with a cyclodextrin (Patent Document 4) can be mentioned. In addition to the above method, a method of adding lecithin or kephalin alone or in a mixture to a bitter-tasting drug or the like (Patent Document 5), a lecithin or lecithin analog in a blend of a bitter drug and an excipient A method of adding (Patent Document 6) has also been proposed.
食品においても、蛋白質分解物から得られるアミノ酸、ペプチドの有する苦味や、果汁中に存在する苦味、添加フレーバーに由来する苦味などの様々な苦味物質が含まれる場合があり、これらの苦味物質の存在は、食品の風味等の品質を低下させることが多い。食品中の苦味を除去する方法としては、例えば、植物源木質吸着剤によりタンパク質加水分解物の苦味を除去する方法(特許文献7)、サイクロデキストリンによりトリプトファンを包接する方法(特許文献8)、及び甘味剤を添加する方法(特許文献9)等が知られている。 Foods may also contain various bitter substances such as the bitter taste of amino acids and peptides obtained from proteolysates, the bitter taste present in fruit juice, and the bitter taste derived from added flavors. Often reduces the quality of food such as flavor. Methods for removing bitterness in food include, for example, a method of removing the bitter taste of a protein hydrolyzate with a plant-derived woody adsorbent (Patent Document 7), a method of including tryptophan with a cyclodextrin (Patent Document 8), and A method of adding a sweetener (Patent Document 9) and the like are known.
近年、医薬品等や食品に、酸性リン脂質もしくはそのリゾ体を有効成分とする苦味低減化剤を添加する方法が知られており(特許文献10〜13)、特にホスファチジン酸を有効成分とするものが苦味低減化効果に優れることが開示されている。
前記のホスファチジン酸以外の添加剤や苦味成分除去方法は、限られた苦味成分にしか用いることができず、また苦味を十分に抑えることができないという欠点を有するのに対し、前記ホスファチジン酸は汎用性が高く、食品に使用した場合にも味の質を変化させることなく、十分に苦味低減効果を有するという特長を有する。一方、ホスファチジン酸の性状は非常に高粘性でハンドリング性が悪いため、製剤化するためには、油脂あるいは賦形剤等を配合するか、煩雑な工程によりハンドリングの良い成分を分別するという方法が採られていた。しかし、前者の方法によればホスファチジン酸含量を低下させるため苦味低減化効果が犠牲となり、後者の方法によれば高コストとなり好ましくない。現在までのところ、ハンドリング性が良く、かつ低コストの同製剤は見出されていなかった。 The additives other than phosphatidic acid and the bitter component removal method can be used only for limited bitter components, and have the disadvantage that the bitterness cannot be sufficiently suppressed. It has a characteristic that it has a sufficient bitter taste reducing effect without changing the quality of taste even when used in foods. On the other hand, since the properties of phosphatidic acid are very viscous and poor in handling properties, in order to formulate, there is a method of blending fats and oils or excipients or separating components with good handling by complicated processes. It was taken. However, according to the former method, the phosphatidic acid content is decreased, so that the effect of reducing the bitterness is sacrificed, and the latter method is not preferable because of high cost. To date, no such preparation with good handling and low cost has been found.
本発明の目的は、苦味物質を含有した医薬品等、あるいは食品の苦味の低減に有効であって、安全で、食品に対してはその味を変えることなく使用でき、かつハンドリング性に優れ、低コストの苦味抑制剤を提供することにある。 The object of the present invention is effective in reducing the bitterness of pharmaceuticals containing bitter substances or foods, is safe, can be used for foods without changing the taste, and has excellent handling properties and low The object is to provide a bitterness inhibitor of cost.
本発明者は、ホスファチジン酸を含有しつつハンドリング性の良い苦味抑制剤について、組成面、製造面等について検討を行ったところ、ホスファチジン酸とホスファチジルイノシトールを特定の比率で含有することで、優れた苦味抑制効果を有しつつ、ハンドリング性の良い製剤が得られることを見出した。
即ち、本発明は、ホスファチジン酸(以下「PA」と記載)及びホスファチジルイノシトール(以下「PI」と記載)を含有する苦味抑制剤であって、PA及びPIの苦味抑制剤中の質量比率をそれぞれMPA及びMPIとしたとき、MPA/(MPA+MPI)が0.55〜0.82の範囲である苦味抑制剤を提供するものである。
The present inventor examined the composition aspect, production aspect, etc. of the bitterness inhibitor having good handleability while containing phosphatidic acid, and was excellent by containing phosphatidic acid and phosphatidylinositol at a specific ratio. It has been found that a preparation with good handling properties can be obtained while having a bitter taste suppressing effect.
That is, the present invention is a bitterness inhibitor containing phosphatidic acid (hereinafter referred to as “PA”) and phosphatidylinositol (hereinafter referred to as “PI”), wherein the mass ratios of PA and PI in the bitterness inhibitor are respectively determined. when the M PA and M PI, in which M PA / (M PA + M PI) to provide a bitterness inhibitor in the range of 0.55 to 0.82.
本発明の苦味抑制剤は、苦味物質を含有した医薬品等、あるいは食品に使用すると、苦味の低減に有効であって、安全で、食品に対してはその味を変えることなく使用でき、かつハンドリング性に優れ、低コストで製造することができる。 The bitterness suppressant of the present invention is effective in reducing bitterness when used in medicines containing bitter substances or foods, is safe, can be used for foods without changing the taste, and handling It can be manufactured at low cost.
本発明における苦味抑制剤は、酸性リン脂質であるPA及びPIを含有する。PA及びPIは、大豆、卵黄、小麦胚芽を初めとして、各種の動物臓器及び各種植物組織から抽出、分離することにより得ることができる。抽出方法としては、極性の違いを利用した有機溶媒による抽出を挙げることができる。分離方法としては、シリカゲルカラムへ吸着させ、次いで有機溶媒により溶出させる方法を挙げることができる。また、抽出、分離、精製後、更に化学修飾及び/又は酵素処理により改質する方法を利用することもできる。 The bitter taste inhibitor in the present invention contains PA and PI which are acidic phospholipids. PA and PI can be obtained by extracting and separating from various animal organs and various plant tissues including soybean, egg yolk and wheat germ. Examples of the extraction method include extraction with an organic solvent utilizing the difference in polarity. Examples of the separation method include a method of adsorbing to a silica gel column and then eluting with an organic solvent. Further, after extraction, separation, and purification, a method of further modification by chemical modification and / or enzyme treatment can be used.
本発明の苦味抑制剤の有効成分であるPA及びPIは、上述のように天然物から、あるいは化学合成によって得られる。この場合、PA及びPIは脂質混合物として得られ、脂質混合物のまま使用されることが多い。苦味抑制剤としてより高い効果を得るためには、PA及びPIの含有量が多いことが好ましく、具体的には、苦味抑制剤中にPA及びPI合計で20質量%(以下単に「%」と記載)以上(即ち、MPA+MPIが0.2以上)含まれていることが好ましく、より好ましくは30%以上(同0.3以上)、更に40%以上(同0.4以上)、特に45〜80%(同0.45〜0.8)、殊更50〜70%(同0.5〜0.7)含まれていることが苦味低減効果が高く、ハンドリング性に優れる点から好ましい。 PA and PI, which are active ingredients of the bitterness inhibitor of the present invention, can be obtained from natural products or by chemical synthesis as described above. In this case, PA and PI are obtained as a lipid mixture and are often used as a lipid mixture. In order to obtain a higher effect as a bitterness inhibitor, it is preferable that the contents of PA and PI are large. Specifically, the total amount of PA and PI in the bitterness inhibitor is 20% by mass (hereinafter simply referred to as “%”). Description) or more (that is, M PA + M PI is 0.2 or more), more preferably 30% or more (same 0.3 or more), further 40% or more (same 0.4 or more), In particular, 45 to 80% (0.45 to 0.8), particularly 50 to 70% (0.5 to 0.7) is preferable because it has a high bitterness reducing effect and is excellent in handling properties. .
PA及びPIを含む脂質混合物中には、通常はPA及びPIの他に、他の脂質成分が含まれる。具体的には、中性リン脂質(例えば、ホスファチジルコリン、ホスファチジルエタノールアミン、及び/又はこれらのリゾ体)、中性脂質(例えば、トリグリセリド、ジグリセリド、モノグリセリド)、脂肪酸、ステロール脂質、そして糖脂質等を挙げることができる。 The lipid mixture containing PA and PI usually contains other lipid components in addition to PA and PI. Specifically, neutral phospholipid (for example, phosphatidylcholine, phosphatidylethanolamine, and / or lyso form thereof), neutral lipid (for example, triglyceride, diglyceride, monoglyceride), fatty acid, sterol lipid, glycolipid, etc. Can be mentioned.
本発明の苦味抑制剤においては、苦味抑制剤中のPAとPIの質量比率をそれぞれMPA及びMPIとしたとき、MPA/(MPA+MPI)が0.55〜0.82であることが必要である。この値は更に好ましくは0.6〜0.81、特に0.65〜0.8、殊更0.7〜0.8であることが苦味低減効果が高く、ハンドリング性に優れる点から好ましい。0.55未満では苦味抑制効果が弱く、0.82を超えると、粘度が高くハンドリング性が非常に悪くなる。なお、PAとPIを好ましい質量比率に調製するには、例えば、大豆レシチンを酵素処理することによりPA含量を高めた後、PI含量が比較的高い分別レシチンを混合することによる方法が挙げられる。 In bitterness inhibitor of the present invention, when the mass ratio of PA and PI in the bitterness inhibitor and M PA and M PI respectively, M PA / (M PA + M PI) is a 0.55 to 0.82 It is necessary. This value is more preferably 0.6 to 0.81, particularly 0.65 to 0.8, and particularly preferably 0.7 to 0.8 from the viewpoint of high bitterness reduction effect and excellent handling properties. If it is less than 0.55, the bitterness-inhibiting effect is weak, and if it exceeds 0.82, the viscosity is high and handling properties are very poor. In addition, in order to adjust PA and PI to a preferable mass ratio, for example, after increasing PA content by carrying out enzyme treatment of soybean lecithin, the method by mixing fractionated lecithin with comparatively high PI content is mentioned.
本発明においては、苦味抑制剤中の中性リン脂質や中性脂質等の含有量を低減させることによって、更に苦味抑制効果を高めることができることが判明した。従って、本発明の苦味抑制剤として脂質混合物を用いる場合には、苦味抑制剤中の中性リン脂質の含有量は60%以下となるように配合することが好ましく、更に55%以下、特に50%以下とすることが好ましい。また、苦味抑制剤中の中性脂質の含有量は20%以下とすることが好ましく、更に15%以下、特に10%以下とすることが好ましい。 In the present invention, it has been found that the bitterness suppressing effect can be further enhanced by reducing the content of neutral phospholipids, neutral lipids and the like in the bitterness suppressing agent. Therefore, when a lipid mixture is used as the bitterness inhibitor of the present invention, the neutral phospholipid content in the bitterness inhibitor is preferably 60% or less, more preferably 55% or less, particularly 50%. % Or less is preferable. The content of neutral lipid in the bitterness inhibitor is preferably 20% or less, more preferably 15% or less, and particularly preferably 10% or less.
なお、苦味抑制剤中のPA及びPIの含有量を高め、かつ中性脂質の含有量を低減させるためには、これらの成分を含む脂質混合物を酵素分解したり、溶剤分画する処理をした後、アセトン処理、膜分離などの処理を行なう方法が利用できる。 In addition, in order to increase the content of PA and PI in the bitterness inhibitor and reduce the content of neutral lipid, the lipid mixture containing these components was subjected to enzymatic decomposition or solvent fractionation. Thereafter, methods such as acetone treatment and membrane separation can be used.
本発明の苦味抑制剤は、その用いる条件に応じて公知の調製法に従い、粉末状、顆粒状又は粒子状の固形物とすることができる。なお、本発明の苦味抑制剤には、酸化を防止し、保存安定性を高めるために抗酸化剤を添加しておくことが好ましい。好ましい抗酸化剤としては、例えば、トコフェロール、ポリフェノールを挙げることができる。 The bitterness inhibitor of the present invention can be made into a powdery, granular or particulate solid according to a known preparation method depending on the conditions used. In addition, it is preferable to add an antioxidant to the bitterness suppressing agent of the present invention in order to prevent oxidation and enhance storage stability. Preferred examples of the antioxidant include tocopherol and polyphenol.
苦味を有する医薬品等、又は食品の苦味を抑制する方法としては、本発明の苦味抑制剤を、苦味を有する医薬品等、又は食品に添加する、あるいは連続して又は同時に摂取する等により、その苦味を抑制することができる。苦味を有する医薬品等、又は食品が、水溶液、懸濁物、乳化物等の液状物である場合には、通常、PA及びPIを含有する苦味抑制剤を、その液状物である苦味を有する医薬品等、又は食品100質量部(以下単に「部」と記載)に対して、PA及びPI合計量として0.01〜100部、更に0.1〜20部となるように添加することが好ましい。苦味を有する医薬品等、又は食品がペースト状又は固形物である場合には、通常、PA及びPIを含有する苦味抑制剤を、そのペースト状又は固形状の苦味を有する医薬品等、又は食品100部に対して、PA及びPI合計量として0.01〜100部、更に0.1〜20部添加することが好ましい。本発明の苦味抑制剤を苦味を有する医薬品等、又は食品に添加することにより、他の呈味成分の呈味が抑制されることなく、その苦味を特異的に抑制することができる。 As a method for suppressing the bitterness of a medicinal product or the like having a bitter taste or food, the bitterness inhibitor of the present invention may be added to the medicinal product or the like having a bitter taste or food, or continuously or simultaneously ingested. Can be suppressed. When a pharmaceutical product having a bitter taste or a food is a liquid product such as an aqueous solution, suspension, emulsion, etc., a bitterness inhibitor usually containing PA and PI is used as a pharmaceutical product having a bitter taste that is a liquid product. Etc., or 100 parts by mass of food (hereinafter simply referred to as “parts”), the total amount of PA and PI is preferably 0.01 to 100 parts, and more preferably 0.1 to 20 parts. When the drug or the like having a bitter taste or the food is a paste or solid, usually, the bitterness inhibitor containing PA and PI is used as the drug or the like having a paste or solid bitter taste, or 100 parts of the food. The total amount of PA and PI is preferably 0.01 to 100 parts, more preferably 0.1 to 20 parts. By adding the bitterness suppressing agent of the present invention to a medicinal product or the like having a bitter taste, or food, the bitterness can be specifically suppressed without suppressing the taste of other taste components.
次に、本発明の苦味抑制剤の添加対象について詳しく説明する。本発明の苦味抑制剤は、苦味を有する医薬品等、又は食品(飲料も含む)に好ましく適用することができる。適用する苦味を有する医薬品等 又は食品(以下、単に食品等と称する場合がある)の形態は、水溶液、懸濁物、乳化物等の液状又はペースト状、あるいは粉末状、顆粒状、粒子状等の固形物のいずれでも良い。適用に際しては、これらの形態が、水溶液、懸濁物、乳化物等の液状又はペースト状の場合には、本発明のPA及びPIを含有する苦味抑制剤を添加し、充分に攪拌、分散する方法を利用することができる。攪拌、分散には、均一化装置、乳化機、超音波処理装置等を用いることができる。得られた分散物は、噴霧乾燥あるいは凍結乾燥等により乾燥後、粉末状、顆粒状あるいは粒子状等の固形物としても良い。苦味を有する医薬品等、食品の形態が、粉末等の固形物の場合には、本発明の苦味抑制剤を単に添加、混合する方法を利用することができる。また、PA及びPIを含有する苦味抑制剤を水等に分散させ、当該分散物と固形物の形態にある苦味を有する食品等を混合し、均一化した後、脱水する方法を利用しても良い。なお、上記苦味を有する食品等が、水に難溶性の苦味成分を有する場合には、ヘキサン、エタノール等の有機溶剤を上記苦味を有する食品等に添加し、これらの成分を溶解させた後、本発明の苦味抑制剤を添加し、その後有機溶剤を除去することにより使用することもできる。 Next, the addition object of the bitterness inhibitor of this invention is demonstrated in detail. The bitterness suppressing agent of the present invention can be preferably applied to pharmaceuticals having a bitter taste or foods (including beverages). The form of a medicinal product or food having a bitter taste to be applied or a food (hereinafter sometimes referred to simply as food) may be in the form of a liquid or paste such as an aqueous solution, suspension or emulsion, or in the form of a powder, granule, particle, etc. Any of these solid materials may be used. In application, when these forms are liquid or paste such as aqueous solution, suspension, emulsion, etc., the bitterness inhibitor containing PA and PI of the present invention is added and sufficiently stirred and dispersed. The method can be used. For the stirring and dispersion, a homogenizer, an emulsifier, an ultrasonic treatment device, or the like can be used. The obtained dispersion may be dried by spray drying, freeze drying, or the like, and then formed into a solid such as powder, granules, or particles. When the form of food, such as a medicinal product having a bitter taste, is a solid such as a powder, a method of simply adding and mixing the bitter taste inhibitor of the present invention can be used. In addition, a method of dehydrating after the bitterness inhibitor containing PA and PI is dispersed in water or the like, and the dispersion and the food having a bitter taste in the form of a solid are mixed, homogenized, etc. good. In addition, when the food having the bitter taste has a slightly soluble bitter component in water, an organic solvent such as hexane or ethanol is added to the food having the bitter taste, and these components are dissolved. It can also be used by adding the bitterness inhibitor of the present invention and then removing the organic solvent.
本発明の苦味抑制剤の使用に際しては、例えば、当該苦味抑制剤の水溶液を調製し、これを予め口腔に含み、その後に苦味を有する食品等を経口摂取等する方法、又は当該苦味抑制剤の水溶液と苦味を有する食品等を同時に経口摂取等する方法を利用することもできる。この場合、水溶液中の本発明の苦味抑制剤の濃度はPA及びPI合計量として0.02〜20%、更に0.05〜10%、特に0.1〜5%であることが、苦味低減効果、食品等の風味等を変化させない点から好ましい。 In using the bitterness inhibitor of the present invention, for example, an aqueous solution of the bitterness inhibitor is prepared, and this is preliminarily contained in the oral cavity, and then a food having bitterness is orally ingested or the like. A method of orally ingesting an aqueous solution and a food having a bitter taste at the same time can also be used. In this case, the concentration of the bitterness inhibitor of the present invention in the aqueous solution is 0.02 to 20% as a total amount of PA and PI, more preferably 0.05 to 10%, and particularly 0.1 to 5%. It is preferable from the viewpoint of not changing the effect and flavor of food.
本発明の苦味抑制剤の適用対象とできる苦味を有する食品の例としては、次のものを挙げることができる。グレープフルーツ、オレンジ、レモン等の柑橘類、及び/又はこれらから得られる果汁;トマト、ピーマン、セロリ、ウリ、ニンジン、ジャガイモ、アスパラガス等の野菜、及び/又はこれらから得られる野菜汁、又は野菜ジュース;ソース、醤油、味噌、うま味調味料、又は唐辛子等の調味料;豆乳、豆乳等の大豆食品;クリーム、ドレッシング、マヨネーズ、又はマーガリン等の乳化食品;魚肉、すり身、又は魚卵等の水産加工食品;ピーナツ等のナッツ類;納豆等の発酵商品;肉類、又は食肉加工品;ビール、コーヒー、ココア、紅茶、緑茶、発酵茶、半発酵茶、清涼飲料、又は機能性飲料等の飲料;漬物類;めん類;粉末スープを含むスープ類;チーズ、牛乳等の乳製品類;パン・ケーキ類;スナック菓子、チューインガム、チョコレート等の菓子類;キャンディー類;健康食品等。食品の苦味を低減する方法のうち、苦味抑制剤を添加する場合には、食品に用いられるフレーバーに予め本発明の苦味抑制剤を添加した後、このフレーバーを食品に添加する方法等が挙げられる。更に、ロイシン、イソロイシン、フェニルアラニン等の苦味を有するアミノ酸、ペプチド、又はオリゴ糖等に、前記方法により添加する、あるいは連続又は同時摂取する等により苦味を低減することができる。更に、同様の方法により、たばこ等の苦味抑制に利用することもできる。 The following can be mentioned as an example of the foodstuff which has the bitter taste which can be made into the application object of the bitterness inhibitor of this invention. Citrus fruits such as grapefruit, orange and lemon, and / or fruit juices obtained therefrom; vegetables such as tomatoes, peppers, celery, cucumbers, carrots, potatoes, asparagus, and / or vegetable juices obtained from them; or vegetable juices; Seasonings such as sauces, soy sauce, miso, umami seasonings, or chili; soy foods such as soy milk, soy milk; emulsified foods such as cream, dressing, mayonnaise, or margarine; marine processed foods such as fish meat, surimi, or fish eggs Nuts such as peanuts; Fermented products such as natto; Meat or processed meat products; Beverages such as beer, coffee, cocoa, tea, green tea, fermented tea, semi-fermented tea, soft drink, or functional drink; pickles Noodles; soups including powdered soup; dairy products such as cheese and milk; bread and cakes; snacks, chewing gum, chocolate Confectionery such as over door; candy; health foods and the like. Among methods for reducing the bitterness of food, when adding a bitterness inhibitor, a method of adding the flavor to the food after adding the bitterness inhibitor of the present invention to the flavor used in the food is included. . Furthermore, bitterness can be reduced by adding to the amino acids, peptides, oligosaccharides, etc. having a bitter taste such as leucine, isoleucine, phenylalanine, etc. by the above-mentioned method, or taking them continuously or simultaneously. Furthermore, it can also be used for bitterness control such as tobacco by the same method.
本発明の苦味抑制剤を食品に添加する場合には、該食品100部に対して、PA及びPI合計量として通常は0.05〜30部添加することが好ましく、より好ましくは0.1〜20部、更に0.5〜15部、特に1〜10部、殊更1〜5部添加することが、苦味抑制効果が高く、食品の風味に影響を与えない点から好ましい。 When adding the bitterness inhibitor of the present invention to food, it is usually preferable to add 0.05 to 30 parts, more preferably 0.1 to 100 parts of the food as the total amount of PA and PI. It is preferable to add 20 parts, further 0.5 to 15 parts, particularly 1 to 10 parts, especially 1 to 5 parts, since the bitterness suppressing effect is high and the flavor of the food is not affected.
次に、苦味を有する医薬品としては、従来から医薬品として用いられている各種の苦味を呈する薬物を挙げることができる。本発明の苦味抑制剤は、特に塩基性薬物(例えば、ストリキネーネ、キニーネ、パパベリン、ベルベリン、ブロメタジン、ブルシン、プロプラノロール、クロルプロマジンなど)の酸付加塩の苦味抑制に有効である。上記塩基性薬物の酸付加塩の例としては、塩酸塩、硝酸塩、硫酸塩、酢酸塩、クエン酸塩、炭酸塩等の鉱酸塩及び有機酸塩を挙げることができる。 Next, as a medicinal product having a bitter taste, there can be mentioned various bitter-tasting drugs conventionally used as a medicinal product. The bitterness suppressing agent of the present invention is particularly effective in suppressing the bitterness of acid addition salts of basic drugs (for example, strychnine, quinine, papaverine, berberine, bromethazine, brucine, propranolol, chlorpromazine, etc.). Examples of the acid addition salt of the basic drug include mineral acid salts and organic acid salts such as hydrochloride, nitrate, sulfate, acetate, citrate and carbonate.
本発明の苦味抑制剤の添加対象の医薬品の剤型には特に制限はなく、種々の剤型を利用することができる。例えば、カプセル剤、顆粒剤、丸剤、散剤、錠剤、トローチ剤及びドライシロップ等の固形製剤、液剤、エキス剤、エリキシル剤、酒精剤、シロップ剤、芳香水剤、リモナーデ剤、及び流エキス剤等の液状製剤を挙げることができる。 There are no particular limitations on the dosage form of the drug to which the bitterness inhibitor of the present invention is added, and various dosage forms can be used. For example, solid preparations such as capsules, granules, pills, powders, tablets, troches and dry syrups, liquids, extracts, elixirs, spirits, syrups, fragrances, limonades, and flow extracts Can be mentioned.
本発明の苦味抑制剤を含む医薬品の製剤化に際しては、公知の方法が利用できる。従って、製剤化に際しては、従来から使用されている添加剤を一種又は二種以上組み合わせて使用できる。添加剤としては、例えば、賦形剤、結合剤、崩壊剤、滑沢剤、流動化剤、コーティング剤、矯味剤、マスク化剤、香料、及び抗酸化剤を挙げることができる。また、製剤工程で用いる造粒機の例としては、プラネタリーミキサー、攪拌造粒機、高速混合造粒機、押し出し造粒機、流動層造粒機、遠心転動流動造粒機、ローラーコンパクター等が挙げられる。 A known method can be used for formulating a pharmaceutical containing the bitterness inhibitor of the present invention. Therefore, in the formulation, conventionally used additives can be used alone or in combination of two or more. Examples of the additive include an excipient, a binder, a disintegrant, a lubricant, a fluidizing agent, a coating agent, a corrigent, a masking agent, a fragrance, and an antioxidant. Examples of granulators used in the formulation process include planetary mixers, stirring granulators, high speed mixing granulators, extrusion granulators, fluidized bed granulators, centrifugal rolling fluid granulators, roller compactors. Etc.
本発明の苦味抑制剤を苦味を有する医薬品に添加する場合には、該医薬品100部に対して、PA及びPI合計量として通常0.01〜60部、より好ましくは0.01〜50部、更に0.1〜30部、特に0.5〜20部、殊更1〜10部添加するのが好ましい。また、医薬品の薬効成分である主剤が苦味を有する場合には、その主剤1部に対して、PA及びPI合計量として一般的には0.01〜1000部、更に0.1〜100部の含有量となるように、本発明の苦味抑制剤を添加することが好ましい。なお、苦味を有する薬効成分が医薬品中に二種以上存在する場合には、総質量を1部とする。 When adding the bitterness inhibitor of the present invention to a drug having a bitter taste, the total amount of PA and PI is usually 0.01 to 60 parts, more preferably 0.01 to 50 parts, relative to 100 parts of the drug. Further, it is preferable to add 0.1 to 30 parts, particularly 0.5 to 20 parts, particularly 1 to 10 parts. Moreover, when the main ingredient which is a medicinal active ingredient of a pharmaceutical has a bitter taste, generally 0.01-1000 parts as PA and PI total amount with respect to 1 part of the main ingredient, Furthermore, 0.1-100 parts. It is preferable to add the bitterness inhibitor of this invention so that it may become content. In addition, when two or more kinds of medicinal ingredients having a bitter taste are present in a pharmaceutical product, the total mass is 1 part.
苦味を有する医薬部外品の例としては、口腔に用いられる医薬部外品が挙げられる。例えば、歯磨き、マウスウオッシュ、マウスリンス等が挙げられる。このような苦味を有する医薬部外品中の苦味を呈する成分としては、例えば、アルキル硫酸ナトリウム、モノアルキルリン酸ナトリウム等の界面活性剤、メントール、リナロール、フェニルエチルアルコール、ゲラニオール等の香料、メチルパラベン、プロピルパラベン等の殺菌剤等が挙げられる。 Examples of quasi-drugs having a bitter taste include quasi-drugs used in the oral cavity. For example, toothpaste, mouthwash, mouth rinse and the like can be mentioned. Examples of ingredients exhibiting bitterness in quasi-drugs having such bitterness include surfactants such as sodium alkyl sulfate and sodium monoalkyl phosphate, fragrances such as menthol, linalool, phenylethyl alcohol, and geraniol, and methylparaben. And bactericides such as propylparaben.
本発明の苦味抑制剤を苦味を有する医薬部外品に添加する場合には、該医薬部外品100部に対して、通常0.01〜30部、より好ましくは0.05〜20部、更に0.1〜15部、特に0.5〜10部、殊更1〜5部添加するのが好ましい。 When adding the bitterness inhibitor of the present invention to a quasi-drug having a bitter taste, it is usually 0.01 to 30 parts, more preferably 0.05 to 20 parts, relative to 100 parts of the quasi-drug. Further, it is preferable to add 0.1 to 15 parts, particularly 0.5 to 10 parts, particularly 1 to 5 parts.
以下に、実施例及び比較例を挙げて、本発明を更に具体的に説明する。 Hereinafter, the present invention will be described more specifically with reference to examples and comparative examples.
〔苦味抑制剤(本発明品1〜4)及び比較品4の調製〕
表1に示す配合量に従い、まず酵素分解レシチン製剤(商品名:ベネコートBMI−40L 花王(株))に分別レシチン(商品名:SLP−PIパウダー 辻製油(株))を均一混合したスラリー状の混合物を得た。当該混合物を、0℃のアセトン750g中にホモミキサー(特殊機化工業(株))8000rpmで分散処理しながら添加した。添加終了後、更に5分間ホモミキサーによる分散処理を続けた後、30分静置して溶媒層を分離除去及びろ過を行い、ケークを取り出した。得られたケークに、更に、このアセトン処理を2回繰り返して得られたケークを、60℃、10hPaで24時間減圧乾燥したものを試料1〜3とした。試料の外観観察による性状及び高速液体クロマトグラフ(HPLC)によるPA及びPIの定量を行った。結果を表1に示す。
[Preparation of Bitter Taste Inhibitor (Invention Products 1 to 4) and Comparative Product 4]
In accordance with the blending amounts shown in Table 1, first, a slurry-like lecithin preparation (trade name: Benecoat BMI-40L Kao Co., Ltd.) and fractionated lecithin (trade name: SLP-PI powder Sakai Oil Co., Ltd.) were uniformly mixed. A mixture was obtained. The mixture was added to 750 g of acetone at 0 ° C. while being dispersed at 8000 rpm with a homomixer (Special Machine Industries Co., Ltd.). After completion of the addition, the dispersion treatment with a homomixer was further continued for 5 minutes, and then allowed to stand for 30 minutes, the solvent layer was separated and filtered, and the cake was taken out. Samples 1 to 3 were obtained by further drying the cake obtained by repeating this acetone treatment twice to the obtained cake for 24 hours at 60 ° C. and 10 hPa. The properties of the sample were observed, and PA and PI were quantified by high performance liquid chromatograph (HPLC). The results are shown in Table 1.
〔比較品1〜3の調製〕
表1に示す配合量に従い、酵素分解レシチン製剤(商品名:ベネコートBMI−40L 花王(株))150gを、0℃のアセトン750g中にホモミキサー(特殊機化工業(株))8000rpmで分散処理しながら添加した。添加終了後、更に5分間ホモミキサーによる分散処理を続けた後、30分静置して溶媒層を分離除去及びろ過を行い、ケークを取り出した。得られたケークに、更に、このアセトン処理を2回繰り返して得られたケークを、60℃、10hPaで24時間減圧乾燥したものを比較品1とした。また、分別レシチン(商品名:SLP−PIパウダー 辻製油(株))を比較品2、酵素分解レシチン製剤(商品名:ベネコートBMI−40 花王(株))を比較品3とした。本発明品同様、PA及びPIの定量を行った。結果を表1に示す。
[Preparation of Comparative Products 1-3]
According to the blending amount shown in Table 1, 150 g of an enzyme-degraded lecithin preparation (trade name: Benecoat BMI-40L Kao Co., Ltd.) is dispersed in 750 g of acetone at 0 ° C. at 8000 rpm with a homomixer (Special Machine Industries Co., Ltd.). While adding. After completion of the addition, the dispersion treatment with a homomixer was further continued for 5 minutes, and then allowed to stand for 30 minutes, the solvent layer was separated and filtered, and the cake was taken out. A comparative product 1 was obtained by further drying the cake obtained by repeating this acetone treatment twice for 60 hours at 60 ° C. and 10 hPa for 24 hours. Further, the fractionated lecithin (trade name: SLP-PI powder, Sakai Oil Co., Ltd.) was designated as Comparative Product 2, and the enzyme-degraded lecithin preparation (trade name: Benecoat BMI-40 Kao Corp.) was designated as Comparative Product 3. PA and PI were quantified in the same manner as the product of the present invention. The results are shown in Table 1.
〔性状の評価〕
試料調製の結果、本発明品1〜4、比較品2及び3は、ハンドリング性に問題のない粒状の固体であったが、比較品1及び4は高粘性のペースト状でべとつきがひどく、ハンドリング性において著しく劣るものであった。
[Evaluation of properties]
As a result of sample preparation, the inventive products 1 to 4 and the comparative products 2 and 3 were granular solids having no problem in handling properties, but the comparative products 1 and 4 were highly viscous paste-like and extremely sticky. It was extremely inferior in nature.
試験例1(食品の苦味抑制効果)
添加対象食品として、グレープフルーツ果汁及びインスタントコーヒーを選んだ。これらの食品に上記で得た本発明品1〜4、比較品2及び3を、食品100部に対して0.1部となるように各々添加し、攪拌後、それぞれについて添加効果を評価した。添加効果の評価は、男女10名からなる被検者パネルによる官能評価で行ない、下記の5段階による基準で評価した。また、対照例として本発明品、比較品の何れも添加しない食品を用意し、それらの苦味強度も同様な方法で評価した。各評価の平均値を評価結果とした。結果を表2に示す。
Test Example 1 (Food bitterness inhibiting effect)
Grapefruit juice and instant coffee were selected as foods to be added. The inventive products 1 to 4 and the comparative products 2 and 3 obtained above were added to these foods so as to be 0.1 parts with respect to 100 parts of the foods, and after stirring, the addition effect was evaluated for each. . The addition effect was evaluated by sensory evaluation with a panel of subjects consisting of 10 men and women, and evaluated according to the following five criteria. In addition, foods to which neither the present invention product nor the comparative product was added were prepared as control examples, and their bitterness intensity was evaluated by the same method. The average value of each evaluation was taken as the evaluation result. The results are shown in Table 2.
〔苦味の評価基準〕
5:強い苦味を感じる。
4:強くはないが、苦味を感じる。
3:わずかに苦味を感じる。
2:苦味を知覚できる程度感じる。
1:苦味を全く感じない。
[Evaluation criteria for bitterness]
5: A strong bitter taste is felt.
4: It is not strong, but feels bitter.
3: Feels slightly bitter.
2: I feel a bitter taste.
1: No bitterness is felt.
表2の結果、本発明品1〜4は、比較品2、3に比べて、グレープフルーツ果汁やコーヒーのような苦味成分のある食品の苦味抑制効果に優れることが分かった。 As a result of Table 2, it turned out that this invention products 1-4 are excellent in the bitterness suppression effect of foodstuffs with bitterness components like grapefruit juice and coffee compared with comparative products 2 and 3.
試験例2(医薬品の苦味抑制効果)
添加対象医薬品として、強い苦味を有する塩酸キニーネを選び、その水溶液(0.5mM)に、本発明品1〜4、比較品2、3をその最終濃度が1.0%となるように添加した液剤を調製した。得られた各液剤の苦味の強度を、正常な味覚を有する健常人男女10〜15名を選んで被検者とし、そのパネルにより下記の等価濃度試験法を利用して評価した。結果を表3に示す。
Test Example 2 (Medical bitterness suppressing effect)
As the drug to be added, quinine hydrochloride having a strong bitter taste was selected, and the products 1 to 4 and comparative products 2 and 3 of the present invention were added to the aqueous solution (0.5 mM) so that the final concentration was 1.0%. A solution was prepared. The bitterness intensity of each solution obtained was evaluated by selecting 10 to 15 healthy males and females having normal taste as subjects, and using the following equivalent concentration test method with the panel. The results are shown in Table 3.
〔等価濃度試験法〕
等価濃度試験法とは、予め苦味の強さが等間隔になるように基準液を作成しておき、この基準液と上記で作成した液剤とを被検者の官能評価により比較し、相当する苦味の強度をその平均値で表す方法である。ここでは、基準液として、代表的な苦味物質である硫酸キニーネにて苦味の強さを10段階に調整したものを用いた(表4)。なお、味覚などの感覚強度は、濃度の対数に比例するため、濃度間隔は一定ではないが、感じる苦味の強さは等間隔である。
[Equivalent Concentration Test Method]
The equivalent concentration test method corresponds to a method in which a reference solution is prepared in advance so that the bitterness is equally spaced, and the reference solution is compared with the solution prepared above by sensory evaluation of the subject. This is a method of expressing the intensity of bitterness by its average value. Here, as the reference solution, a quinine sulfate, which is a representative bitter substance, was used to adjust the intensity of bitterness to 10 levels (Table 4). Note that the sensory intensity such as taste is proportional to the logarithm of the density, so the density interval is not constant, but the bitterness to feel is equally spaced.
表4の結果から、本発明品1〜4を添加することにより、医薬品の苦味を顕著に低減できることが分かった。 From the result of Table 4, it turned out that the bitterness of a pharmaceutical can be reduced significantly by adding this invention products 1-4.
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